Babaganoush

1. 1

   Preheat oven to 450 degrees F.

2. 2

   Cut eggplant in half, prick eggplant with a fork and place on a cookie sheet lined with foil.

3. 3

   Bake the eggplant until it is soft inside, about 30 minutes.

4. 4

   Let the eggplant cool.

5. 5

   Drain off the liquid, and scoop the pulp into a food processor.

6. 6

   Process the eggplant until smooth and transfer to a medium bowl.

7. 7

   Press garlic and add the garlic, tahini, mayonaise, parsley and lemon juice.

8. 8

   Blend.

9. 9

   Season with more salt, to taste.

10. 10

    Garnish with additional parsley.

No additional tips available.